毛细管电泳法测定发酵液中L-色氨酸的含量

Determination of L-tryptophan in Fermentation Broth by Micellar Electrokinetic Capillary

应用高效毛细管电泳法对发酵液中L-色氨酸的含量进行了测定,研究了检测波长、缓冲液pH值、缓冲液浓度、分离电压对L-色氨酸测定的影响。在pH9.5、40 mmol/L硼砂缓冲液、210 nm、25 kV下,L-色氨酸的测定最佳。毛细管电泳仪测定L-色氨酸的检测限为1.389μmol/L,相对标准误差RSD为3.308%,平均加标回收率为101.26%。且高效毛细管电泳法成功用于测定发酵液中的L-色氨酸。预计毛细管电泳法将应用于更广更深的领域。

A method for the determination of L-tryptophan in fermentation broth by capillary electrophoresis has been developed in this paper. The conditions for L-tryptophan determination, such as buffer pH valuer buffer concentration and applied voltage were investigated. The optimum conditions for L-tryptophan determination were： inspect wavelength of 210nm, borax buffer, buffer pH of 9.5, buffer concentration of 40mmol/L, applied voltage of 25 kV. Under the optimum conditions, detection limits was 1. 389μmol/L, RSD was 3. 308%, average recovery was 101.26%. The method was applied to the detection of L-tryptophan in fermentation successfully. The method of determination by CE will be applied to other fields.